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Wednesday, June 22, 2011

Here's a quick and easy (and fresh and bright) sauce for the summer. Perfect on grilled chicken, fish tacos, chips, a bowl of beans, ice cream. OK...maybe not that last one. But I might just try it anyway.

Heat tomatillos and jalapeños in a 4 quart saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup chicken stock; puree.

Heat oil in a 6-quart saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining chicken stock and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.